Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- ⅔ cup cashews
- ⅔ cup almonds
- ⅔ cup walnuts
- ⅓ cup pepita
- 2 Tbsp honey
- 2 Tbsp butter (melted)
- 1 tsp fennel seeds
- ½ tsp salt / sea salt
- 1 tsp paprika
Instructions
1. Preheat the oven to 160 degree celsius and line a baking tray with parchment paper.
2. Melt butter and whisk in honey, fennel, salt and paprika.
3. In a large bowl add cashews, almonds, walnuts and pepitas.
4. Add the butter and honey mixture and coat the nuts.
5. Add nuts to the lined baking sheet, lay them flat and bake for 8 minutes, then take them out and give them a stir, and bake for another 4 minutes or until golden.
6. Let them cool down on the tray.
7. Enjoy immediately or store in an airtight container for up to one month.
Pro -Tips
- You can loosen up honey by putting it in the microwave so that it is easier to mix with butter.
- You can add more flavor and spices like cinnamon, replace paprika with cayenne pepper or sprinkle sea salt flakes.
- Honey can also be replaced with maple syrup.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
